Introduction

If you love the famous Crumbl pink sugar cookies, this copycat recipe will let you enjoy their soft texture and sweet vanilla flavor right at home. These cookies are tender, buttery, and topped with a creamy pink frosting that’s irresistibly delightful.

The image shows four round sugar cookies on a cooling rack placed over a white marbled surface. Each cookie is thick with a soft, slightly cracked pale beige base and is topped with one smooth, thick layer of pale pink frosting spread evenly but with visible swirls and texture from spreading. The cookies look soft and slightly crumbly around the edges, while the frosting is creamy and glossy. The cooling rack has a thin metal grid pattern, and the overall scene is bright with natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter, softened
¼ cup vegetable oil
¾ cup granulated sugar
3 tablespoons powdered sugar
1 egg
1 ¼ teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon cream of tartar

For the cookie icing:

½ cup softened butter
2 cups powdered sugar
2 to 3 tablespoons heavy cream or milk
½ teaspoon almond extract
Pink food coloring

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper for easy cleanup.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and cream of tartar. Set aside.
Step 3: In a stand mixer, cream the softened butter with both granulated and powdered sugars until light and fluffy. Add the vegetable oil and mix until combined.
Step 4: Beat in the egg and vanilla extract until smooth.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until fully incorporated.
Step 6: Using a ¼ cup measuring cup, scoop the dough and roll into balls. Place six on each cookie sheet, then gently flatten each dough ball.
Step 7: Bake in the preheated oven for 9 to 12 minutes, until edges are set but centers remain soft.
Step 8: Allow cookies to cool completely on a wire rack before frosting.
Step 9: For the frosting, beat the softened butter and powdered sugar until smooth. Add heavy cream and almond extract, adjusting the consistency as needed with more cream or sugar.
Step 10: Stir in a few drops of pink food coloring until the desired color is reached.
Step 11: Spread the pink frosting generously over each cooled cookie. Chill the frosted cookies in the refrigerator to set the icing before serving.

Tips & Variations

For softer cookies, avoid overmixing the dough once the flour is added to prevent toughness.
Adjust the amount of cream in the frosting to reach your preferred thickness; less cream will make it stiffer, more will create a softer spread.
Substitute almond extract with vanilla extract if you prefer a more classic frosting flavor.
Add sprinkles to the frosting for a fun, colorful touch perfect for celebrations.

Storage

Store the frosted cookies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature before serving for the best texture. You can also freeze unfrosted cookie dough balls for up to 3 months; thaw before baking. For frosted cookies, freezing is not recommended as it may affect icing texture.

How to Serve

The image shows several soft, thick cookies placed on a metal cooling rack over a white marbled surface. Each cookie has one layer of pale golden dough topped with a thick, smooth layer of pink frosting that covers the entire top surface. The pink frosting is gently swirled, showing a creamy texture without any decorations. The cookies are evenly spaced, and there is a slight crumb texture visible on the sides of the cookie dough. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all butter instead of butter and vegetable oil?

Yes, you can substitute the vegetable oil with butter for a richer flavor, but the texture may be slightly less tender.

How do I make the cookies more soft and chewy?

Be careful not to overbake the cookies; remove them once the edges are set but the centers still look slightly underbaked. Additionally, the combination of butter and oil helps keep them soft.